功能性植物油脂微胶囊制备及其在食品工业中的应用研究进展

Preparation of functional vegetable oil microcapsules and their application in food industry

中文关键词:  功能性植物油脂  微胶囊  壁材  制备方法  食品应用

英文关键词:functional vegetable oil  microcapsules  wall materials  preparation methods

中文摘要:

      功能性植物油脂(核桃油、橄榄油等)因含有丰富的不饱和脂肪酸, 在控制血脂、预防心血管疾病等方面具有一定潜力。近年来, 随着人们健康意识的增强及饮食结构的调整, 市场对功能性植物油脂的需求也逐渐增加。然而, 功能性植物油脂易氧化变质, 从而影响自身及其功能性食品的贮藏及食用安全性。微胶囊技术通过封装油脂, 能有效防止功能性植物油脂的氧化变质。目前, 功能性植物油脂微胶囊被广泛应用于食品工业。本文从微胶囊壁材的选择、制备方法及微胶囊在食品工业中的应用等方面系统综述了研究现状, 并对其发展前景进行了展望, 旨在为后续开发基于更多微胶囊化的功能性植物油脂健康食品提供理论依据。

英文摘要:

      Functional vegetable oils (walnut oil, olive oil, etc.) are rich in unsaturated fatty acids and have certain potential in controlling blood lipids and preventing cardiovascular diseases. In recent years, with the enhancement of consumer’s health awareness and the adjustment of dietary structure, the market demands for functional vegetable oils have gradually increased. However, functional vegetable oils are prone to oxidative deterioration, which will affect the storage and edible safety of themselves and their functional foods. Microencapsulation technology can prevent the oxidative deterioration of functional vegetable oils by encapsulating oil effectively. At present, functional vegetable oil microcapsules are widely used in food industry. This paper systematically reviewed the selection of wall materials of microcapsules, preparation methods and the application of microcapsules in food industry, and prospected its development prospect, and will provide theoretical basis for the subsequent development of functional vegetable oil health foods based on more microcapsules.